Name: Leafy Greens Cutlets recipe by Rosy Nayak at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: Spinach greens 1 cup; Cauliflower greens 1 cup; Radish greens 1 cup; Spring Onions 1 cup; Red spinach greens 1 cup; Coriander leaves 1 cup; 5 to 6 garlic cloves; 1 to 2 green chillies; Rice (soaked) 1/2 cup; Corn flour 2 tablespoon; Cumin seeds 1 teaspoon; Turmeric powder 1/4 teaspoon; chaat masala 1 teaspoon; Oil 3 to 4 tablespoon; White sesame 1 tablespoon; salt as per taste

Ingredients Serving: 6

Spinach greens 1 cup
Cauliflower greens 1 cup
Radish greens 1 cup
Spring Onions 1 cup
Red spinach greens 1 cup
Coriander leaves 1 cup
5 to 6 garlic cloves
1 to 2 green chillies
Rice (soaked) 1/2 cup
Corn flour 2 tablespoon
Cumin seeds 1 teaspoon
Turmeric powder 1/4 teaspoon
chaat masala 1 teaspoon
Oil 3 to 4 tablespoon
White sesame 1 tablespoon
salt as per taste

Instructions

Clean, wash and drain all the leafy greens in a colander. Chop all the leafy greens finely.
In a pan, cook the leafy greens except the coriander leaves and the spring onions on a medium heat with salt for 1 to 2 minutes. Switch off the stove and let it cool.
Grind the soaked rice along with garlic cloves and cumin and green chillies to a fine paste of thick consistency.
Mix the rice batter, cooked leafy greens, coriander leaves, spring onions, corn flour, chaat Masala, turmeric powder and salt.
Heat a pan, add oil, let it smoke. Take a lump of the above mixture and flatten it giving it a shape of a round cutlet. Repeat with all the mixture. Sprinkle some white sesame on them.
Cook one side for about 3 to 4 minutes on medium heat, gently flip them to the other side and add oil to the sides of the cutlets. Cook for another 3 to 4 minutes till they change their colour and become crispy. Cutlets are ready to be served with any sauce or chutneys of your choice.

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